Ingredients:
- 1.5 pounds of ground beef
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10.5 ounces) condensed cream of cheddar cheese soup
- 3 cups frozen potato cubes
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
- Preheat your air fryer to 350°F.
- Brown the ground beef thoroughly in a skillet on the stove. Once cooked, drain excess grease and transfer the beef to a mixing bowl.
- Stir in both condensed soups to the beef until well combined.
- Add the frozen potato cubes, half of the shredded cheddar cheese, salt, and pepper to the beef mixture. Mix until evenly combined.
- Transfer the mixture into an air fryer-safe baking dish or pan, spreading it evenly.
- Sprinkle the remaining shredded cheddar cheese on top of the mixture.
- Place the baking dish in the preheated air fryer. Cook for about 20-25 minutes or until the cheese is melted and the casserole is heated through.
- Optionally, for a golden finish, increase the temperature to 375°F for the last 5 minutes of cooking.
- Once done, carefully remove the casserole from the air fryer. Let it cool for a few minutes before serving.
This adaptation should result in a delicious loaded mac & cheese casserole cooked to perfection in the air fryer! Adjust cooking times if needed based on your specific air fryer model and preferences. Enjoy!
